I would eat this every day. This veggie was a perfect compliment to some lemon chicken on Friday night, and (bonus) was incredibly easy! I got the idea from the recent Martha Stewart Living magazine which was featuring spring recipes. I love flipping through websites and mags, because I’ll see a title of a recipe, and then from there, create my own!
This is the perfect time of year to use asparagus, and the breadcrumbs with lemon is a great way to make these feel special, and sort of dressed up. I loved them because I felt like I didn’t need another side with my meal, they were filling and rich, without being totally indulgent. I could even see serving these on a holiday (Easter anyone?). I used whole wheat breadcrumbs here, but you don’t have to at all. You can also skip the cheese if you’d like. Or not, because cheese makes the world go ’round. Amen.
Make these now, and enjoy the flavors of Spring!
Roasted Asparagus with Lemon and Herb Bread Crumbs
- 1/2 C Italian Style Whole Wheat Breadcrumbs
- zest from 1 lemon
- 1 T butter
- 1/4 C parmigiana reggiano cheese
- 1 bunch asparagus, cleaned and trimmed
- salt and pepper, to taste
- 2 T extra virgin olive oil.
Preheat the oven to 425. Line a baking sheet with foil (only b/c it is so much easier to clean up!).
Melt the mutter in a small saute pan, and add in the breadcrumbs and lemon zest. Toast for a few minutes on medium until fragrant and warm. TIn a small bowl, mix together the breadcrumbs and zest with the cheese. Set aside.
Toss the asparagus with the oil and salt and pepper. Arrange in a single layer on the baking sheet, and sprinkle the breadcrumbs over the top.
Roast for 15-20 minutes, or until the asparagus is as “done” as you prefer (I like mine with some bite left!).
Serve with your favorite meal. Enjoy!